Vegan Mac and Cheese Toast
Ingredients
Cashew Cheese
- 1 cup cashews
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- Pinch of cayenne
- 1/4 tsp ground turmeric
- 1/2 tsp dijon mustard
- 1/4 - 1/2 tsp apple cider vinegar (ACV) to taste
- 1/3 - 1/2 tsp sea salt to taste
- 1/3 tsp cracked black pepper
- 1/4 cup nutritional yeast
- 1/2 cup cashew or almond milk
Mac + Cheese Toast
- 250g lentil-based macaroni pasta
- 200g cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/2 tsp dried basil
- 1-2 tbsp olive oil
- 5 slices of favorite bread
- 1 tbsp nutritional yeast
- 1 tbsp chopped fresh parsley
Preparation
Soak the cashews in boiling water for 2 hours or overnight. Drain.
Preheat the oven to 200°C (180°C fan). Line a baking tray with greaseproof paper.
In a bowl, combine the cherry tomatoes, minced garlic, dried basil, and olive oil. Toss to combine.
Spread the tomato mixture on the prepared baking tray. Bake for 15 minutes or until slightly caramelized and soft.
In a high-speed blender, blend the soaked cashews with all the cashew cheese ingredients until smooth (about 2 minutes). Adjust the apple cider vinegar and seasoning to taste.
Cook the macaroni pasta according to the packet instructions and drain.
Stir the cashew sauce into the cooked pasta and heat until warmed through. Add a touch of water if it starts to stick.
Stir in the cooked tomatoes and their juices.
Place 1 slice of bread with 1 tbsp nutritional yeast in a blender and blend until breadcrumb-like. Place the breadcrumbs on a greaseproof-lined baking tray and drizzle with olive oil and a pinch of salt. Bake in the oven at 200°C (180°C fan) for 5-10 minutes or until golden. Stir in a little parsley.
Toast the remaining 4 slices of bread.
To serve, drizzle the toast with olive oil. Add vegan mac and cheese on top and sprinkle with the toasted breadcrumbs.